Kozy Shack

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    Score: 4.53. Votes: 36

    It was in the 1960s that deliveryman Vinnie Gruppuso got hooked on the pudding being made at one of the delis in Brooklyn where he delivered bread. Vinnie struck up a deal with that deli—called Cozy Shack—to sell the pudding to other customers on his route, and the product soon outsold his other delivery items. Eventually Vinnie scrapped up enough money to purchase the deli's pudding operation, he changed the "C" in the name to a "K," and today Kozy Shack is the number one manufacturer of rice pudding in North America. As with the original secret formula, six basic ingredients are all that go into this clone of the company's top-seller. But you'll also need a cooking thermometer and a large pot with at least a 10-inch diameter. A pot this wide helps the mixture to reduce faster. Keep your eye on the temperature and be sure to stir the pudding often. When the mixture begins to thicken, pop the pudding into your fridge for several hours where it will continue to thicken to the creamy consistency of the real thing as it cools.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 1

    In addition to making the most popular rice pudding in the country Kozy Shack also makes a pretty awesome tapioca pudding. The tapioca pearls are large and the pudding is thick, creamy and rich. I wanted to duplicate the pudding as easily as possible, and since large tapioca pearls are much harder to find than the much more popular Minute Tapioca made by Kraft, I opted to design the recipe using this more available ingredient. Minute tapioca is made with very small pearls of tapioca which have been par-cooked so that it takes less time to cook the pudding. Soaking large tapioca pearls until tender, once you manage to track down those big buggers, is a process that can take as long as 12 hours, and then you still have to make the pudding. This recipe, however, will take you just an hour from beginning to end. Give the pudding a nice chill once it's done and it will thicken up nicely, and you can be spoon-deep into a cold bowl of it the same day you make it.